How to Make Mermaid Biscuits

Preheat the oven to 350°C/160°C Fan/Gas 4. Line two baking trays with baking paper.

In a bowl, beat together the butter and sugar until light and fluffy. Beat in the egg yolk and vanilla extract. Sieve in the flour and add enough milk to make a fairly soft dough. Use your hands to bring the dough together, giving it a light knead on a work surface. Wrap the dough in cling film and chill in the fridge for 30 minutes.

Remove dough from the fridge and put on a lightly floured work surface. Roll out to a thickness of a pound coin. Use a cutter or sharp knife and paper template to cut mermaid tails and shell shapes. Place on the prepared baking trays.

Bake in the preheated oven for 15 minutes, or until pale golden brown. Use a palette knife to lift the biscuits onto a wire rack to cool.

Roll out your choice of icing colour approximately 3mm thick and use the same cutter/template to cut out mermaid tails and shell shapes. Brush the back of each icing shape with a little edible glue and attach to each biscuit.

Put two tablespoons of royal icing in a piping bag fitted with a no.2 round piping nozzle. Pipe detail on the mermaid tails and on the shells.

Brush a little edible glue onto the icing to attach mermaid Sprinkletti to the tails and shells.

Once the edible glue has set, the biscuits are then ready to be eaten!